Double Dark Chocolate Muffins with Raspberry and Coconut

In case you can’t tell, I’m obsessed with Kodiak Cakes products, especially their flapjack mixes! I use them more for making muffins than I do for pancakes or waffles! What I love about these products is that they are made with whole grains and fortified with added protein. For example, these muffins pack approximately 8-10 grams of protein each*, making them a great grab and go in the morning or the perfect afternoon pick me up! My favorite thing though is their versatility; the mixes serve as a great blank canvas to which you can add and create your own unique muffins. Last week I added pepitas, white chocolate chips and Himalayan sea salt to mimic a cookie I recently fell in love with. This week I added freeze dried raspberries, coconut and dark chocolate chips to mimic a decadent dessert I’ve been dreaming about. Either way, these muffins are healthier than their cookie and cake inspirations while allowing you to indulge and satisfying your cravings. Enjoy and keep me posted if you get crafty in your kitchen with Kodiak!!

Ingredients: Makes 12

  • 2 cups Kodiak Brand Dark Chocolate Flapjack Mix
  • 2/3 cup milk
  • 2/3 cup unsweetened apple sauce
  • 1/3 cup brown sugar
  • 3 tbsp canola oil
  • 1 egg
  • 2 tbsp chia seeds
  • 1/4 cup dark chocolate chips
  • 1/4 cup freeze dried raspberries
  • 1/4 cup unsweetened shredded coconut
  • coconut flake for garnish

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix together the first 7 ingredients; baking mix through chia seeds.
  3. Fold in the mix-ins including the chocolate chips, raspberries and shredded coconut.
  4. Line a 12 muffin tin with papers and spray lightly with cooking spray.
  5. Fill each well 3/4 full and top with a few flakes of coconut.
  6. Bake 18 – 23 minutes or until a toothpick comes out clean. 

 

You are My Everything, Muffins

Y’all know by now I don’t bake from scratch (we can discuss why not, another day…) and today was no exception! While running on my treadmill this morning, I was conjuring up what I wanted to eat for breakfast afterwards, and for some reason muffins came to mind?! For these Everything Muffins I used my go-to baking mix by Kodiak Cakes; Cinnamon Oat Flapjack and Waffle mix. I love Kodiak Cakes brand because of the added protein and whole grain ingredients. I used the muffin recipe from on the box and to it added a bunch of yummy treats to meet my cravings. I think you’ll agree, there’s a little bit of “everything” going on here! Enjoy!!

Ingredients: Makes 12 muffins

  • 2 cups Cinnamon Oat baking mix
  • 1 cup milk
  • 1 egg
  • 1/2 stick butter, softened
  • 1/2 cup brown sugar
  • 2 ripe bananas, mashed
  • 1/4 cup dark chocolate chips
  • 1/4 cup chopped walnuts
  • 1/4 cup craisins
  • 1/4 cup unsalted sunflower seeds
  • 2 tbsp chia seeds
  • handful of shredded carrot
  • unsweetened coconut flake as topping

Directions:

  1. Preheat oven to 350 and line a 12-muffin tin with papers or grease generously with cooking spray.
  2. In a large bowl mix the first six ingredients together, baking mix – bananas.
  3. Fold in the rest of the ingredients except the coconut.
  4. Divide the batter evenly among the 12 wells. Top each with a sprinkle of unsweetened coconut flake.
  5. Bake for 20-25 minutes or until a toothpick comes out clean. If coconut topping starts to get too toasty, drape a piece of tinfoil over the top.
  6. Let cool before removing/serving and enjoy!

Comments:

These are best kept in the refrigerator! They can be microwaved for 20-30 seconds to take the chill off or popped in the toaster before serving.

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You are my everything, muffins!

 

Fully Loaded Double Dark Chocolate Muffins

I have to share this recipe because these muffins are amazing! I am not known for scratch baking and this is no exception; as a base I used Kodiak Cakes brand Double Dark Chocolate flap jack/waffle mix. I get it at my local food store and have also found it at Target. The mix alone is protein fortified and made with whole grains. I follow the muffin recipe on the box and then add some other stuff to kick it up a notch! These fully loaded muffins are great morning, noon and night; as a start to your day, an afternoon pick me up or as a semi-sweet and healthy finish! And the best part is… they’re good for you! Enjoy!!

Ingredients: Makes 12 muffins

  • 2 cups Kodiak Cakes Double Dark chocolate mix
  • 1/2 cup brown sugar
  • 2 very ripe bananas
  • 1 cup milk
  • 1/4 cup melted butter
  • 1 egg
  • 1/4 cup dark chocolate mini chips
  • 1/4 cup chopped walnuts
  • 1/4 cup unsweetened shredded coconut
  • 2 tbsp chia seeds
  • 2 tbsp ground flax seed

Directions:

  1. Preheat oven to 350. Line a 12 count muffin tin with papers or grease generously with cooking spray.
  2. Combine the baking mix, brown sugar, bananas, milk, butter and egg. Mix well using a whisk or wooden spoon.
  3. Fold in the chips, nuts, coconut and seeds.
  4. Divide the batter evenly among the lined muffin tin.
  5. Bake for 15 – 20 minutes or until a toothpick comes out clean.
  6. After they cool, store in an air tight container for up to 5 days (if they last that long)!

Power Bites, Take 2!

We’re addicted in this family to having these tiny bundles of goodness on hand!  So much so, that together my daughter Grace and I, created a new flavor combo so we could mix it up and add some variety to the daily grind!  We are in LOVE with these new power bites and we think you’ll agree, they are the perfect combo of sweet, salty and satisfying!

Ingredients: Makes approximately 2 dozen bites

  • 2 cups rolled oats
  • 1 cup almond butter
  • 1/2 cup raisins
  • 1/3 cup honey
  • 1/3 cup white chocolate chips
  • 1/3 cup toasted, salted pepitas
  • 2 tbsp flax seed
  • 1/3 cup unsweetened shredded coconut
  • 1/2 tsp sea salt

Directions:

  1. Combine all ingredients (except the coconut) in a food processor and pulse until incorporated.
  2. Refrigerate for 30 minutes.
  3. Using two hands, form balls from the mixture; each should be the size of a small meatball and should fit in the palm of your rounded hand.
  4. In a small bowl, mix the coconut and sea salt. Roll each power bite in the mixture to coat.
  5. Store in an airtight container in your fridge for up to 1 week.